Ensalada de huevo

Ingredientes

• 8 large eggs (cold)
• 4 cups cold water (plus more for boiling)
• 4 cups ice cubes
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• 1/4 cup celery (1/4" dice)
• 1 tablespoon red onion (minced)
• 1 teaspoon chopped chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Boil the Eggs - In a large pot, add enough water to cover the eggs by 1 inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.

2. 2

   Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.

3. 3

   Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.

4. 4

   Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.